SC - Meat jellies
harper at idt.net
harper at idt.net
Mon Nov 6 11:48:19 PST 2000
Phillipa said:
> When I want to de-fat chicken soup, I stick it in the freezer for about an
> hour or two. You want it to freeze, but not solidly. Then when you take the
> soup out, just lift off the layer of fat that will have frozen.
And Phlip said:
> When I make a broth or a stock, I usually make it the day before and
> chill it. Next day, you can just lift out the fat solids, or if you
> want them completely gone, strain them through a sieve or mesh
> strainer.
I was aware of this trick, but wasn't sure if it could be used with meat
jellies. If the chilled, de-fatted broth is reheated, will it congeal again?
> One thing you might want to keep in mind, though- you may want a
> little fat in your broth- it adds a bit of flavor.
> Phlip
For other applications, I can see that this would be so. But for jelly, any
fat on top spoils the appearance of the dish.
Thank you both for your counsel.
Brighid
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